Pozole (pho-soh-lay) is a Mexican broth traditionally made with pork and hominy maize. It can have either a red or green colour depending on the chiles used for the base.
Serves for 6 persons
This package includes:
1 x pack of Ancho Chilies 50 grams @MXFlavour
1 x pack of Guajillo Chilies 50 grams @MXFlavour
2 x can of White Hominy Maize 760 grams @MXFlavour
1 x packet of dried Mexican oregano 50 grams @MXFlavour
1 x pack of Tostadas or Corn Chips– deep fried tortillas (25 pieces) @MXFlavour
Here's a little bit of background history about pozole.
"Corn was a sacred plant to Aztecs and the other indigenous peoples of Mesoamerica. One of the main components of pozole is the hominy, which is basically processed maize or corn. Aztecs, and the other indigenous peoples of Mesoamerica, cooked pozole only on special occasions. Now this is where things start getting weird and a bit gross. In a book called “General History of the Things of New Spain” written by Fray Bernandino de Sahagun, he describes pots of stew with corn and pieces of human flesh being eaten on special occasions. The human meat came from the sacrificed people, whose hearts were ripped out and offered to the gods, their bodies were chopped up and cooked in the pozole. After the Spanish arrived they banned cannibalism and pork became the meat used in pozole. Wait it gets even weirder, you’re probably wondering how but it does. Apparently pork was the meat of choice because it tasted very similar to human flesh. This bit of history is probably something most of us Mexicans want to forget or ignore, so let’s move on.” — f***yeahmexico.tumblr.com
- 1.5 kilograms of pork neck cut into 1 to 1 1/2 inch cubes plus 1 kilogram of pork neck bones. Pork shanks can also be used. Make sure to use a cut well marbled with fat.
- 1 tablespoon olive oil
- 8 cloves of garlic, roughly smashed
- 3 bay leaves
- 1 teaspoon ground cumin
- 2 tablespoons of dry Mexican oregano @MXFlavour
- 4 Guajillo Chilies @MXFlavour
- 4 Ancho Chilies @MXFlavour
- 2 kilograms of red tomatoes, whole
- 2 large onions
- 1 can White Hominy Maize, drained and rinsed @MXFlavour
- 1 whole iceberg lettuce, thinly sliced
- 1/2 white onion, diced
- 2 avocados, chopped
- 8 limes, quartered
- A bunch of red radishes, sliced thinly
- A couple of dozen Tostada shells @MXFlavour
- Fill a stock pot with 3 litres of water. Add the onion, salt, meat and bones. Bring to a boil and simmer for 2 hours on the stove top. (Cook for 6 hours in a slow cooker or 45 minutes in a pressure cooker). Remove the frothy foam that builds up on top as required. The meat can be cooked in advance.
- Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium-high and lightly roast the chili pods for a couple of minutes, until they begin to soften. Do not let them burn.
- While the chilies are heating, bring 3 cups of water to the boil in a medium pot. Add the whole tomatoes to the boiling water until the skins break. Once the tomatoes have burst, remove them from the pot and run them under cold water to cool – this makes them safe to purée.
- Once the chilies have softened, submerge them in the now empty pot of hot water that the tomatoes came from. Cover the pot and remove from the heat. Let the chilies soak in the hot water for 15 to 20 minutes.
- Prepare the red sauce by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, 4 cloves of garlic, the Mexican oregano and cumin. Once the chilies are well blended add one whole, burst tomato at a time. To prevent the blender from creating too much pressure, it's best to start with the chilies and garlic and only add 1/2 cup of the liquid to the blender, then add the rest slowly. Always cover the blender with a dry tea towel when blending hot liquids to avoid burning yourself.
- Add a tablespoon of olive oil to an empty pot, and turn it on high heat. Once the pot is very hot add the puréed sauce 1/2 a cup at a time and stir until it starts to boil. The sauce will jump so be careful. Reduce the flame, cover and let it simmer for 20 minutes, stirring every now and then.
- Once the meat is tender and coming off the bones easily, separate the bones from the meat and discard the bones, onion and excess fat.
- Return the broth only to the stove top on high heat and add the rinsed white hominy maize. Allow to boil until the sauce is cooked and ready to be added to this broth.
- Once the red sauce has simmered for 20 minutes, strain it through a colander into the boiling broth, discarding the tough bits of the sauce. Return the pork meat back to the broth. Season to taste (you will likely need more salt than you expect, perhaps a tablespoon or more)
- The resulting soup should be rather broth-like as you will be adding many garnishes. Add more water if necessary.
- Just before serving slice the lettuce and avocado, chop the radishes and onion and quarter the limes. To serve, arrange the garnishes in bowls or platters on the table along with a platter of tostadas and serve the pozole soup into bowls. Let your guests decide how they want their pozole.